Makes 6 mini quiches or 1 large quiche
1 Carton of Mori Nu Silken Tofu
1/4 Cup of Nutritional Yeast
1 Tbsp of Egg Replacer
1/2 Tsp of Mixed Herbs
1 Tbsp of Lemon juice
1/2 Tsp of Mustard
Good Pinch of Salt and Pepper
1 Cup of Broccoli Florets
1 Cup of Cherry Tomatoes cut in half
1 Red Onion cut into small dice
1 Tbsp of Olive Oil
3 Cups of White flour
1 1/2 Cups of vegan margarine
Pinch of Salt
1/4 Cup of cold water
6 mini flan tins or 1 large Flan dish
Baking Parchment and Baking Beans
In a bowl incorporate the margarine and salt into the flour. Rubbing between your fingers until it resembles breadcrumbs. Then add your water and bring together to form a dough. You may need more water for it to come together so add another tbsp or so until you have a dough that cleans the bowl. Grease and flour your tins then roll out the pastry and lay over the tins gently pressing into each one and then use a knife to trim any excess pastry. Using some parchment and baking beans (you could use dried beans, lentil or rice if you don't have baking beans) blind bake the pastry for 20 mins in a 200c oven.
Next in a bowl add the tofu and break up into small pieces with a folk. Next add the nutritional yeast, egg replacer, herbs, lemon juice, mustard and salt and pepper and mix well to combine.
In a frying pan add the olive oil and onions. Fry gently until translucent. Then add the broccoli florest and fry for a further 5-10 mins just to gently colour the broccoli.
Remove the pastry cases from the oven and spoon in the onion and broccoli mix evenly into all the tins. Then spoon over the quiche mix and spread it evenly in the case. Then place a couple of tomato halves on top. Place in a hot oven and cook for a further 15-20mins at 200c until golden brown.
Serve with salad or potato salad and coleslaw! X